Texas Farmers MarketMarket Recipe: Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches
Rosemary Lemon Chicken with Sautéed Kale & Brown Sugar Glazed Peaches By Chef Harvey Lavell Merida of Lavell’s Catering 2 lbs of skinless chicken breast, butterflied 2 lemons 1 bunches of rosemary […]
Market Recipe: Yucatan Spring Shrimp & Lemon Soup
Yucatan Spring Shrimp & Lemon Soup By Market Chef Maggie Perkins 1 lb raw shrimp, (26-30 per lb), shells on, peeled, shells reserved 1 small bunch leeks, greens and whites […]
Market Recipe: Duck Sausage on Braised Carrot & Fennel
Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced […]
Market Recipe: Gulf Coast Oyster Roosters and Sauce
Gulf Coast Oyster Roosters and Sauce By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine saltines or pork rinds bottled cocktail sauce zesty tartar sauce (see below) […]
Market Recipe: Cilantro Chutney Chicken Tacos
Cilantro Chutney Chicken Tacos By Chef Brian Birde-Mann of Texas Hill Country Olive Company 2 chicken thighs 1 jar of FOND No4 broth 1/2 cup roughly chopped celery, onion, carrot 2 Tablespoons Texas Hill Country […]
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